2 ½ cups jeera samba rice
1 cup walnuts
1 cup raisins
1 cup chopped spring onion green stems
1 cup chopped spring onion bulbs
½ cup sliced black olives
1 cup finely diced red capsicum
1 cup coriander green leaves
1 tbsp minced garlic
2 tbsp olive oil
4 tablespoons mustard paste
4 lemons' juice
2 birds eye chilli crushed
1 tsp crushed pepper
1 tsp sugar
½ cup olive oil
1 tsp salt
Half cook rice in a little salt water. Switch off flame and leave the rice in hot water for about 2-3 minutes.
Then drain all the water and leave to cool in fridge for at least 4 hours.
It could be left for overnight, if you wish
In a pan, pour 2 tbsp of olive oil and lightly fry the walnuts.
Cool and then chop them up roughly
Place the chilled rice, chopped walnuts, raisins, spring onion stems, spring onion bulbs, black olives, red capsicum, coriander leaves and minced garlic in a serving bowl.
Leave this to come to room temperature
Now, make the dressing. In a screw top bottle, first mix the mustard paste, crushed birds eye chilli, pepper, salt and sugar with the lime juice.
Shake vigorously, so that the sugar and salt dissolve.
Alternately, you could use a blender to mix it well. Once it has been well incorporated, add the olive oil
Drizzle this dressing over the rice.
Then toss and serve